Wild Rice Soup Recipe

Cook Wild Rice

1 cup wild rice

water

Allow rice and water to boil, reduce the head and cook wild rice for 45 minutes in stove top and filter.

Yields: 6 cups cooked

Cook Beans

1 cup great northern white beans (try with 365 as well as Goya), overnight soaked and washed

water

1 tsp salt

Allow beans, water and salt to boil, reduce the heat, cook the beans for 45 minutes in stove top and filter.

Note: If you could not find dry beans, get 1 can of northern  beans

Cream

1/2 cup cashews, soaked

Soup

1 tbsp olive oil

1 and 1/2 cup red onion, chopped (1 onion)

Press saute in Instant pot, add oil, once hot, add onion, saute for 4 minutes.

1 tbsp garlic, grated

Add garlic, saute for a minute

1 cup celery, chopped (2 sticks)

2 cups carrot, chopped (4 carrots)

Add celery, carrot and saute for 5 minutes.

8 ounces mushrooms (3 cups chopped)

Add mushroom, sauté for 5 minutes

1 tsp dried thyme

1 tsp dried oregano

1 tsp red chili flakes

1/2 tsp ground black pepper

1 and 3/4  tsp salt

Add all the spices, stir for 2 minutes.

cooked wild rice

cooked beans

4 cups water 

Add all the above, seal and cook in high pressure for 15 minutes. Allow the pressure to release naturally. 

1 tsp dried sage

soaked cashews, drained

Carefully remove 2 cups of soup, along with veggies, rice, beans and liquid. Add this to the blender, along with drained cashews and sage, blend until creamy. Then pour it back to the soup.

Taste Note: Tastes good

Source: acouplecooks